In a large skillet, heat a drizzle of oil over medium-high heat. Add 1 pound of lean ground beef and cook until browned, about 6-8 minutes. Use a spatula to break apart the meat as it cooks, ensuring it’s no longer pink. Season with salt and pepper to taste before transferring the meat to the CrockPot.

In your 6-quart slow cooker, add the cooked ground beef along with 1 diced bell pepper, 15 oz of crushed tomatoes, and 1 cup of salsa. Next, stir in the drained corn and 1 package of taco seasoning. Pour in 2 ½ cups of chicken broth, mixing well to combine all the ingredients thoroughly for your CrockPot Taco Spaghetti.

Cover the slow cooker with its lid and set it to cook on high for 3-4 hours. During this time, the flavors will meld beautifully, filling your kitchen with inviting Tex-Mex aromas. Check occasionally to ensure everything is well incorporated, but no peeking for the first hour to maintain cooking temperature!

After the initial cooking time, remove the lid and add 12 oz of spaghetti pasta directly into the slow cooker. Stir gently to submerge the pasta, then cover again and cook for an additional 10-20 minutes. Monitor closely until the spaghetti is al dente, which should be slightly firm but cooked through.

Once the pasta is cooked, sprinkle 2 cups of shredded cheddar cheese over the top of the mixture. Carefully cover the slow cooker and let it sit for about 5 minutes. This will allow the cheese to melt perfectly, creating a creamy texture that enhances the richness of your CrockPot Taco Spaghetti.

After the cheese is melted, give everything a good stir to mix it in. Serve hot, garnished with freshly chopped cilantro for a refreshing touch. Enjoy this comforting one-pot meal with a side of garlic bread or a green salad, making it a delightful weeknight dinner everyone will love.